柿子多糖的水提醇沉工艺研究  

Extraction Process of Polysaccharide of Persimmon

作　　者：赵盈[1] 张海生[1] 王立霞[2] 李翠玲[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]陕西教育学院生命科学系,陕西西安710061

出　　处：《农产品加工（下）》2010年第12期26-28,36,共4页Farm Products Processing

基　　金：陕西省自然科学基金项目(SJ08-ZT03)

摘　　要：应用水提醇沉的方法,对柿子多糖的提取工艺进行了研究。通过单因素试验和正交试验,研究了料液比、提取时间、提取温度因素对柿子多糖提取效果的影响。结果表明,各因素影响作用的大小依次为:提取温度>料液比>提取时间;热水浸提法提取柿子多糖的最佳工艺条件为:料液比1:10,提取温度90℃,提取时间4 h,柿子多糖的得率为7.62%;用乙醇沉淀法的工艺条件为:4倍体积的体积分数为95%的乙醇,沉淀时间为12 h。Using water extraction method, the extraction process of polysaccharide of persimmon is studied. The influence on the extraction ratio of polysaccharide in persimmon such as solid-liquid ratio, extraction temperature and time are researched through the single-factor experiments and orthogonal test.The results show that the order of all influence factors are following： extraction temperature〉solid-liquid ratio〉extraction time, the optimum process are that solid-liquid ratio 1 ： 10, extraction temperature 90 ~C, extraction time 4 h. Under these conditions, the obtained polysaccharide content is 7.62%. The ethanol precipitation optimization of process are that 4 times the volume of 95% ethanol, ethanol precipitation time 12 h.

关 键 词：柿子 多糖 提取工艺 醇沉条件 

分 类 号：P284.2[天文地球—地图制图学与地理信息工程]